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Fresh Tomato Galette

A puff pastry galette topped with sliced tomatoes, thyme, mustard powder, Parmesan, breadcrumbs, and egg.

From the Wikibooks Cookbook · 7 ingredients
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Why it works: Thyme and mustard match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 913 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Fresh Tomato Galette

Oven200°C (400°F)
Time30–40 minutes

Ingredients

Directions

Prepare

  1. Preheat your oven to 200°C (400°F).

  2. Slice the tomatoes to 0.5 cm (¼ inch) thick, and set aside.

  3. In a bowl, combine 2 tbsp grated Parmesan with the thyme and mustard powder.

  4. Line a baking tray with parchment paper and lay your puff pastry on top.

Assemble

  1. Spread 2 tbsp panko or breadcrumbs, leaving about 4 cm (1½ inch) of the border uncovered.

  2. Sprinkle the cheese mixture evenly on top.

  3. Starting at the centre, arrange the tomato slices in concentric circles, overlapping each other.

  4. Sprinkle the remaining breadcrumbs and Parmesan on top.

  5. Season with a little pepper if you like.

  6. Carefully fold the leftover dough over the tomatoes.

  7. Brush the galette with the beaten egg.

Bake and serve

  1. Bake for about 30–40 minutes or until the dough is cooked through and golden brown.

  2. Allow the galette to cool down slightly.

  3. Decorate with fresh basil leaves.

  4. Serve.

Nutrition, whole recipe (rough)

672Calories
31 gProtein
14 gFat
102 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Parmesan Cheese1 oz (28g)110
Egg1 large egg (50g)78
Tomato1 medium (123g)22
Thyme1 tsp dried (1.4g)4
Mustard1 tsp (5g) yellow3
Pastrynot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Thyme + mustardtop 4% of all pairs
    Smell alikestrong
    Cooked together913 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Tomato + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together2,370 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Tomato + mustardtop 11% of all pairs
    Smell alikemoderate
    Cooked together2,482 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Mustard + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together9,210 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Thyme + eggtop 33% of all pairs
    Smell alikelow
    Cooked together4,165 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Puff pastry
Forms the flaky, golden base and folded edge that hold the filling.
Tomatoes
Provide moisture and acidity that give the filling its fresh, juicy flavour.
Panko or fine dry breadcrumbs
Absorb excess tomato juice so the base stays crisp rather than soggy.
Parmesan
Melts and browns on top, adding savoury, salty flavour and a golden crust.
Egg
Brushed on top to help the galette brown evenly and shine.

The step that matters

Layering the breadcrumbs under the tomatoes. Tomatoes release water as they bake. A thin layer of breadcrumbs and cheese beneath them soaks up that liquid, which keeps the pastry from turning soggy.

Swap the tomato

How well each one fits the dish's main ingredients (thyme, mustard, egg):

  1. Shallotfits better
  2. Horseradishfits better
  3. Chivefits better
  4. Tomatothe original

Fit is the average pairing score against thyme, mustard, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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